Monday, September 15, 2014

Buttery Garlic Knots with Alfredo Dipping Sauce!

 
 
You are not going to believe how easy this is to put together!  These are great with soups or pasta dishes or to serve as a fun appetizer!   The Alfredo sauce is very comparable the one served at Olive Garden and it's a recipe I have experimented for some time to get just right!  It's great to use for pasta also if you thin it down a little.  I just like it thicker for the dip.  
 
Here is what  you will need for both of these recipes:
 
Buttery Garlic Knots
1 (12 oz.) can of refrigerated biscuits
4 Tbs. butter, melted
1/2 tsp. garlic powder
1/2 tsp. dried parsley
1/4 tsp. dried basil
2 Tbs. grated Parmesan cheese
 
Preheat oven to 400 degrees. 
 
Cut each biscuit in half and then roll into about a 3 inch piece like a snake.  Tie it in a knot and tuck the ends under.  In a bowl, mix the butter with the other ingredients.  Dip each roll in the butter and roll around to cover all of it. 
 
Place on a cookie sheet.  Place in the oven and bake for 9-11 minutes or until slightly brown.
 
Alfredo Sauce
4 Tbs. butter, divided
4 Tbs. flour
1 (15 oz.) can of chicken broth
3 cups milk (you can use half and half cream  for an even richer sauce)
1 (8 oz.) pkg. cream cheese, softened to room temperature
1 cup shredded Parmesan cheese
1 tsp. dried parsley
1/2 tsp. garlic powder
1/4 tsp. salt 
pinch of black pepper
 
Melt the butter in a skillet over medium heat.  Add the flour and cook just until it's mixed with the butter and starts to bubble a little.  You just want to get rid of the flour taste.  Add the chicken broth and the milk.  Whisk  and cook on medium low until the flour is incorporated and it is smooth.  Bring this up to just a boil.  Reduce the heat and simmer just until it starts to thicken.   Add the cream cheese and 1 cup Parmesan cheese and whisk until smooth and thick on low heat.  Don't let this boil after adding the cream cheese.  Add in the salt, black pepper, parsley and garlic powder. 
 
 If you want to use this for a pasta sauce, just thin it a little with about 1/4 more milk or cream.  It is so much better than any Alfredo sauce you buy in a jar.
 
 



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